Vegetable Ragu with Pasta
- RECIPE MAKES: 4 serves
- PREP TIME: 15 min
- COOK TIME: 45 min
An incredible vegetable ragu that's rich in flavour as it’s made with simple vegetables, fresh herbs, and garlic. Cook the low protein pasta of your choice, and this meal is ready to enjoy.
Place mushrooms, and vegetable stock, into a jug. Set aside, allow mushrooms to rehydrate.
Add oil, and butter, to a large, heavy based frying pan, heat to medium-low. Add carrot, celery, onion, capsicum, and chopped herbs, sauté 10min, until softened, but not brown.
Add garlic, sauté 1min, until fragrant. Add tomatoes, wine, simmer 3min, until slightly reduced.
Remove mushrooms from stock, roughly chop, add to simmering vegetables. Add stock, bay leaf, tomato paste, stir to combine.
Cover pan, simmer 20min, uncover, simmer further 20min; until sauce has reduced and thickened, and vegetables are tender.
Meanwhile, prepare pasta according to manufacturer’s instructions. Drain and serve with ragu sauce, and low protein cheese, if desired.
PROTEIN FREE
TOP TIPS
All the preparation time for this dish is the cutting and of the vegetables. Once this is done, this recipe is very easy to make.
Dried herbs can be used instead of fresh if preferred, 1 Tbsp fresh herbs = 1 tsp dried herbs.
Ragu sauce stays fresh in the refrigerator, in an airtight container for 2-3 days.
- 10g dried, porcini mushrooms
- 2 cups vegetable stock
- 1 Tbsp each, olive oil and butter
- 2 medium carrots, peeled, diced
- 1 stick celery, diced
- 1 large brown onion, peeled, diced
- 1 red capsicum, deseeded, deveined, diced
- 2 Tbsp each, chopped fresh, rosemary, thyme
- 3 cloves garlic, peeled, finely chopped
- 250g cherry tomatoes, quartered
- ½ cup white wine
- 1 bay leaf
- 1 Tbsp tomato paste
- Salt and pepper, to taste
- 320g Mevalia low protein penne pasta
- Grated low protein parmesan cheese (i.e., BioCheese, Parmesano), optional
